It’s story time, friends!
Once upon a time, there was this gal (we’ll call her Amy.) She was in a relationship with this guy (let’s call him Baron Von Farty Pants.) She used to eat potato chips for dinner. He, on the other hand, could cook 5-star chef quality meals.
He used to make this simple scrambled egg dish on the weekends that had bell pepper, cheese, and tortillas in it. Tortillas…what? Amy had never had such a creation growing up, thought it was weird, but absolutely loved and requested it often.
They broke up because Amy was awesome and he….wasn’t. Fast forward 15 years and Amy missed those eggs. Then she spotted a recipe in a magazine using all of these ingredients and Bam!, realized this was an actual dish made all over Spain, called Migas.
So Amy, now quite capable in the kitchen, created her own version, and has been making them for herself, husband, and two kids ever since.
Don’t you just love happy endings?
Prep time: 15 minutes
Cook time: 10 minutes
• 8 large eggs
• 2 tablespoons skim milk
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 good quality corn tortillas, cut into 1/2-inch strips, then into 2 inch rectangles
• 3 cloves garlic, minced
• 1 small sweet onion, diced small
• 1/2 cup bell pepper (I used red and yellow), diced small
• 1 medium jalapeño, finely diced
• 1/2 cup pepper jack cheese
• 2 scallions, chopped
• salt and pepper
In a large bowl, whisk together the eggs and milk; set aside.
Heat the butter and oil in a large skillet over medium-high. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy. Add in the garlic, onion, bell pepper, and jalapeño. Season with some salt and pepper to taste. Cook until vegetables are tender, about 5 minutes.
Add the eggs to the skillet, reduce heat to medium; stir to scramble and combine until most of the moisture has been absorbed. Season with a sprinkle more salt and pepper.
Remove from heat. Serve hot, topped with some cheese and scallions.